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Salt and Pepper T-Bone Steak, Gem Squash, Coleslaw and a Green Salad

I love a healthy side salad and this quick, easy coleslaw is fantastic alongside grilled meats, and it fits perfectly into any summer braii or picnic. A coleslaw needs to have a perfect balance of being tangy, vinegary and creamy. With fat free cottage cheese which is protein packed and cabbage a cruciferous vegetable filled with antioxidant nutrients, this slaw is delicious yet also incredibly healthy. Just the way @shazeats_mandysway like it !!!!!


1 packet of Woolworths shredded cabbage and carrot 1 tub of Fat Free Smooth Cottage Cheese 2 tbsps of lemon juice 1 tbsp of white vinegar 1 tsp salt 1/2 tsp black pepper 2 tsp Suki sugar or xylitol Sprinkle some dry parsley Instructions 1. In a small bowl, combine cottage cheese, lemon juice, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly combined. 3. Place slaw blend/cabbage and carrot in a large bowl and pour dressing mixture over top. Stir to coat cabbage thoroughly. 5. Cover and refrigerate until using (preferably at least 30 minutes). This coleslaw keeps well, covered in the refrigerator, and can easily be made several hours in advance. In fact, I prefer to let it sit for at least half an hour before serving, so that the cabbage softens a bit and the whole salad melds together. Tastes delicious with a protein of choice as an open sandwich and even in wraps and pitas for lunch. Best eaten within two days. 


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